Sheet Pan Butternut Squash Gnocchi with Parsley Pesto

Roasted butternut squash sheet pan gnocchi in a bowl.

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Sheet Pan Butternut Squash Gnocchi with Parsley Pesto

Tossed in parsley walnut pesto, this sheet pan butternut squash gnocchi is an easy fall vegetarian dinner recipe made with packaged gnocchi.

Prep Time5

Cook Time30

Total Time35

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For squash and gnocchi

1 pound shelf-stable or fresh gnocchi
1 medium butternut squash (about 2-1/2 pounds), peeled and diced
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 small red onion, thinly sliced

For pesto

2 garlic cloves
1 cup packed parsley leaves
1/4 cup chopped toasted walnuts plus more for serving
1/4 cup grated parmesan cheese plus more for serving
Juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup olive oil

Instructions

Preheat the oven to 450 degrees F.
On a sheet pan, toss the gnocchi and butternut squash with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them into a single layer. Roast for 15 minutes until they start to brown at the edges.
Toss the gnocchi and squash on the pan, adding the onions. Continue roasting for 10-15 minutes until the squash is tender and everything is browned.
While the gnocchi and butternut squash are roasting, make the pesto. Combine the garlic, parsley, walnuts, Parmesan, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a food processor or blender and finely chop them. With the motor running, drizzle in 1/4 cup olive oil through the feeder tube, processing until combined.
Transfer the roasted squash, onions and gnocchi to a large bowl. Stir in half the pesto, adding more as desired.
Divide onto serving plates or into individual bowls and top with chopped walnuts and Parmesan.

Notes

You can save leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a 350-degree F oven.

You can also eat leftovers cold in a salad with arugula, spinach or other greens and vinaigrette. I recommend roughly chopping the gnocchi if you are planning to eat it this way.

Nutrition